Some days ago my son went to Sparta to visit his grandmother and our relatives who live there and when he came back, as usually, they sent us some fresh eggs from their chickens, pasto (which is cured pork), as well as sausages and finally some fresh vine leaves from their garden.
If you like dolmas (meaning stuffed or filled in Turkish) plural dolmades, now is the best time of the year to buy and store fresh vine leaves as they are still tender and not too big. The vine leaves were enough to make only two batches. I want to test try a new cooking utensil from Tupperware, the ULTRA PLUS, which is like an oven casserole with a lid and test some recipes in it. I decided to prepare the vegan recipe for dolmades or dolmadakia gialantzi, which means fake dolmades, as they are made with no meat and added some potatoes as well. All Greek words ending in -aki- means little one, so dolmas becomes dolmadaki, plural dolmadakia.
I placed a layer of potato wedges and then put the dolmades on top. The final result was not only excellent but also very healthy as the dolmades were practically steamed and the potatoes were nice and soft and aromatic from the dolmades.
The best part was that I didn’t have to be in the kitchen watching over the meal. I placed the lid on top and left it in the oven for one an a half hour and I was free to do whatever I wanted without having to worry about the food.
However, if you want to prepare this vegan dish you can also cook it in on your stove top.
The recipe is included in my cookbook.
I am submitting this recipe to Andrea of Andrea’s Recipes for her event Grow your Own.
Other relevant recipes:
Dolmades me Avgolemono (egg-lemon sauce)
Kremmydia Gemista (Stuffed Onions)
Koupepia me Lahana and not Lahanodolmades (Koupepia with Swiss Chard)
Kolokythia Gemista (Stuffed Courgettes)
Tags: dolmades, healthy, koupepia, Rice, Vegan, Vegetarian, Vine leaves
There is a grocers that sells fresh grape leaves. I will have to head over there when I see some leaves on the vines in the vineyards. Perhaps I should head over to St. Hubertus Winery and beg some leaves as well.
What a creative dish! You must always be cooking. I can’t keep up with you.
Look great. I love potatoes.
I can’t recall ever having dolmadakia i the fourno before. How easy! I will definitely be doing this for a dinner party soon. Dutch oven are great aren’t they Ivy?
Lovely! And educational…Mama taught me to line the dolmada pan with the tough or ripped leaves, and to use lettuce in a pinch. But using potatoes sounds nice because I assume they’d absorb the flavors and give you another dish to eat on the side.
If you can get them Val, now is the time and store them in your deep freezer.
I have only eaten dolmadakia in a little wonderful Greek tavern in the UK. There would be no comparison to your wonderful homemade delightful dolmadakia!!
I really enjoy reading and learning from your posts Ivy
Rosie x
Oh Ivy I really am so thrilled to see this post of yours..I have had this in Greece and it tastes awesome..I was very intrigued by the fact that Wine leaves also taste so good!! I had the veg version though !!! Great work Ivy!!
Your dolmades look wonderful, but I also liked you saying that your tupperware recipients help you so much in the kitchen and cooking work.
I’ve been tempted to buy a termomix but it’s just too expensive and now it’s not a good moment! I’ve heard so many good things about it!
Wow, very creative and delicious! Thanks for sharing your recipe with Grow Your Own!
Thank you Andrea, it was a pleasure.
[...] Dolmadakia Gialantzi (stuffed vine leaves with rice and herbs) [...]
[...] is my new remake of Dolmades which are vegetarian. Unlike Gialantzi Dolmades, which are vegan and only with rice, herbs and spices, I made these Dolmades with mushrooms, leeks [...]
[...] Koupepia Gialantzi (Vegan) [...]
Please, how can I get an INVITATION to http://kopiaste.blogspot.com ??
Thanks a lot,
Elga
Please, how can I get an INVITATION to http://kopiaste.blogspot.com ??
How may I get, if is not much trouble the all recipe:
Koupepia (Dolmadakia) Gialantzi with Potatoes
OR is that posted in one of your cookbook… which one ?
Appreciated,
Happy Holidays
Elga